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Cellar Door

Winemaking

In the winery Hans takes the same approach to winemaking as he does in the vineyard. The non-interventional philosophy allows wines to undergo long, cool fermentation with wild yeasts; here old-world methods go hand in hand with technology. Tiny stainless steel tanks ensure wines are kept at the optimum temperature, French oak barriques are stacked in the cool, dark barrel cellar, and the red wines are left unfined and unfiltered to preserve intact the complexity and structure they have become famous for.

Some of the fruit destined for Hans’ beloved Spirit of Marlborough is handled so delicately that even the destemming is done by hand, berries painstakingly removed, and then crushed underfoot – an old fashioned, inefficient and laborious practice, but the precious and scarce berries warrant the very gentlest of touches if they are to give up their true essence.